Agave Baked Lentils:
2 cups Puy Lentil (you could use any kind of lentils, but I prefer the french lentils, they seem to hold their shape and not become mushy)
4 cups water
1 Bay Leaf
1 vegetable bouillon cube
1 large carrot, diced
2 celery stalks, diced
1 small onion, diced
2 cloves garlic, minced
1/4 cup agave nectar (or substitute honey if you like)
1 tsp nutmeg
2 Tbs extra virgin olive oil
salt and pepper
Preheat oven to 375. In sauce pot add 4 cups of water with 2 cups Puy lentils, vegetable bouillon cube, and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. After 30 minute remove lentils from heat and set aside. In a 9x12 baking dish combine carrots, celery, onions and garlic with agave, nutmeg, EVOO and salt and pepper. Stir to combine. Then, pour lentils with their cooking liquid into baking dish. Stir to incorporate vegetables. Cover with aluminum foil and bake for 1 hour. After 1 hour remove foil and bake about 10 more minutes to evaporate some of the liquid.
I baked the sweet potatoes at the same time the lentils were baking, when they were done I cut them in half, scooped out the flesh and mashed it with a few Tbs of soy milk and 1 Tbs of brown sugar.
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